Description
This delicious Sourdough Bagels recipe combines the traditional chewy texture and tangy flavor of sourdough with a simple homemade process. Using an active sourdough starter, bread flour, and a honey boil bath, these bagels develop a perfect crust and soft interior. Ideal for breakfast or snacks, they can be enjoyed plain or topped with your favorite seasonings like sesame seeds, poppy seeds, or cheese. The recipe includes step-by-step instructions, a sample baking schedule, and tips for storing and freezing bagels.
Ingredients
Scale
Dough Ingredients
- 150 grams active sourdough starter (3/4 cup)
- 250 grams warm water (1 cup + 1 Tablespoon)
- 500 grams bread flour (3 1/2 cups)
- 40 grams sugar (3 Tablespoons)
- 12 grams salt (2 teaspoons)
Boil Bath
- 20 grams honey
Toppings (optional)
- Everything Bagel Seasoning (white and black sesame seeds, onion flakes, garlic flakes, sea salt)
- Poppy seeds
- Sesame seeds
- Garlic flakes
- Onion flakes
- Asiago cheese or other cheese
- Cinnamon Crunch (brown sugar, white sugar, coarse sparkling sugar, cinnamon, flour, vanilla, butter)
Instructions
- Make the Dough: In a straight-edge bowl, mix the active sourdough starter, warm water, and sugar until it becomes a milky liquid. Then add bread flour and salt, mixing until fully incorporated. Knead the dough by hand for 5-6 minutes until stiff and slightly bumpy. Cover with plastic and let it rest for 60 minutes.
- Stretch and Fold: After resting, perform a 30-second stretch, fold, and push routine by hand to smooth the dough. Cover and place in a warm area for bulk rising.
- Bulk Rise: Let the dough double in size, which usually takes 8-12 hours at 69°F. Warmer or cooler temperatures affect the timing accordingly.
- Shape: Remove dough onto a surface without flour, stretch into a 1/2 inch thick rectangle, and cut into 8 equal triangles (~115g each). Shape each piece into a smooth ball, then use your thumbs to punch a hole in the center and stretch it to form the classic bagel shape.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with plastic to prevent drying, and let them rest until puffed, about 20 to 60 minutes. You can refrigerate for up to 24 hours if not baking immediately.
- Boil Bath: Preheat oven to 425°F. Boil about 10 cups of water with honey. Drop 2-3 bagels into the boiling water and boil 30 seconds per side. Remove with a slotted spoon and place on a cooling rack. Repeat for all bagels.
- Toppings: If desired, dip the sticky tops of boiled bagels into your choice of toppings and place back on a parchment-lined baking sheet. For cheese toppings, dip the bottom side as well for a crunchy texture.
- Bake: Bake bagels for 20-25 minutes until golden brown and internal temperature reaches 200-210°F. Cool on a wire rack before serving. Enjoy warm with butter for the best experience.
Notes
- Sample Baking Schedule: 8pm – Make and knead dough, rest 1 hour; 9pm – Stretch and fold, cover and rest overnight 8-12 hours; 7am – Shape bagels, rest 20-60 minutes; 8am – Boil and bake.
- Topping Suggestions: Everything Bagel seasoning, poppy seeds, sesame seeds, garlic flakes, onion flakes, Asiago cheese, cinnamon crunch mixture.
- Other Serving Ideas: Bagel chips, egg sandwiches, burger buns, adult “Bagel Bites” with marinara and cheese.
- Storage: Best eaten fresh; store leftovers at room temperature in plastic bag for 2-3 days. Freeze whole or sliced in gallon plastic bags up to 3 months.
- Reheating: Microwave 10 seconds or thaw then toast before eating.
Nutrition
- Serving Size: 1 bagel (approx. 115g)
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg
